← All recipes

Ravioli 10

A home-style Ravioli 10 made with Parmesan Cheese, Chicken Broth, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 2 cup
• 5 tbsp

Method (preview)

1. 1

   Place 4 to 6 won ton wrappers on a cutting board.

2. 2

   Place a rounded teaspoon of pumpkin mixture in the middle of the wrappers.

3. 3

   Brush the exposed surface around the mound of filling with the egg mixture.

4. 4

   Top with remaining won ton wrappers and press edges tightly to seal.

5. 5

   With a 3 inch cookie cutter or sharp knife, cut ravioli from the won ton squares.

6. 6

   Repeat with remaining wrappers, stacking in single layers between sheets of plastic wrap.

7. 7

   Refrigerate until ready to use.

8. 8

   Boil for 3 to 4 minutes or until mushy.

9. 9

   Drain on paper towels.

10. 10

    Pour broth into a saucepan, add sage and bring to a boil over medium heat.

11. 11

    Simmer until reduced by half.

12. 12

    Add wine, raise heat and whisk in butter, cut into small pieces.

13. 13

    Boil, whisking often, until liquid is reduced to about 1/2 cup.